Thai inspired chicken soup

I like soups and thai food, so here's my Thai inspired chicken soup. 

Ingredients

• 2 boneless, skinless chicken breasts, either diced or thinly sliced
• 2 cans of light coconut milk
• 1 bunch sweet basil leaves
• 4 kaffir lime leaves (can be substitued with 2 tbsp of lime juice) 
• 1-2 tsp ground ginger
• 1 Tablespoon gluten-free red curry paste
• 2 cups gluten-free, low sodium chicken broth
• 1/4 cup spinach
• 1/4 cup carrot sticks (or shredded)
• 2-3 stalks of celery, thinly sliced
• 1 red pepper, diced
• 2-3 green onions, thinly sliced 
• 2 stalks of lemongrass, halved lengthwise (you can also put lemongrass hearts) 
• optional: vermicelli

Preparation

1. In a large stock-pot, over medium heat, empty part of one can of coconut milk and the curry paste, and stir until the mixture starts to sizzle.
2. Add the chicken, and sauté until it is cooked through. This takes approximately 5 minutes.
3. Once the chicken is cooked, add the remaining coconut milk, sweet basil (save some for the garnish, if desired), kaffir lime leaves, ginger, chicken broth, spinach, carrots, celery, green onions (save some for the garnish, if desired) and lemongrass. Let simmer for 20-25 minutes. (You can cover it if you want)
4. Turn off heat. (if adding vermicelli, you would add it in this step, and ensure it is submerged). Let stand for about 5 minutes. 
5. Remove the lemongrass stalks. Serve and garnish with sweet basil and green onions.